Microbial transformation is a complementary tool in the investigation of drug metabolism. In the present investigation, biotransformation of vincamine was studied using microbial cultures. Bacterial, fungal, and yeast cultures were employed to elucidate the metabolism of vincamine. The results indicate that a number of microorganisms metabolized vincamine to various levels to yield three major ...

conclusions it seems that pcr-rflp is a suitable technique for the identification of mucorales at the species level. results on the basis of the molecular and morphological data, we identified mucor plumbeus (10.83%), m. circinelloides (9.17%), lichtheimia corymbifera (9.17%), m. racemosus (5.83%), m. ramosissimus (3.33%), and l. blakesleeana (0.83%). objectives the present study was conducted ...

Mucormycosis is a disease caused by the fungi belonging to order mucorales which affects mainly immunocompromised patients. These are found in soil and decomposition of plants animals from sporangiospores released air then inhaled resulting infection based on host resistance. The cases increasing conditions with malnutrition, diabetes, steroid therapy acidosis. After aspergillosis candidiasis, ...

Identification of Zygomycetes is difficult and time-consuming by standard microbiological procedures. Carbon assimilation profiles are commonly used for yeast-and bacterial-species identification but rarely for filamentous-fungus identification. Carbon assimilation profiles were evaluated using the commercialized kits ID32C and API 50 CH, which contain 31 and 49 tests, respectively, to serve as...

Three β-cyclocitral-derived halolactones, which exhibit antifeedant activity towards storage product pests, were subjected to microbial transformation processes. Among the thirty tested strains of filamentous fungi and yeast, the most effective biocatalysts were Absidia cylindrospora AM336, Mortierella isabellina AM212 and Mortierella vinaceae AM149. As a result of regio- and enantioselective h...

The present work was carried out to study the mycobiota of cocoa beans from farm to chocolate. Four hundred and ninety-four samples were analyzed at various stages of cocoa processing: (i) primary stage at the farm (fermentation, drying, and storage), (ii) secondary stage at processing (testa, nibs, liquor, butter, cake and powder) and (iii) the final chocolate product (dark, milk, white and po...